Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
A unique and innovative way to use cauliflower for a healthier alternative for pizza crust. You’ll be surprised!
Recipe type: pizza crust
1 small head cauliflower (about 2 cups yield), after pureeing and squeezed dry
2 whole eggs (VEGAN: 1 flax “egg”= 1 Tbs. ground flax + 3 Tbs. water)
1 Tbs. coconut flour
1 Tbs. ground chia seed (this is optional, but it gives it a wonderful chewy texture)
3 Tbs. nutritional yeast
1 garlic cloves
¼ tsp. dried basil and oregano (each)
1 tsp. sea salt
fresh ground black pepper
Preheat oven to 350 degrees.
To create the pureed cauliflower, simply chop all the cauliflower florets into small pieces, place into a blender and blend until pureed (it doesn’t have to be perfectly smooth).
Place the pureed cauliflower mixture into a nut-milk bag//cheeseclothe//paper towels over a large bowl (to catch the liquid) and squeeze the excess water from the cauliflower.
Let the cauliflower sit within the nut-milk//cheesecloth//paper towl for about 5 minutes, returning to squeeze any further water.
Discard the cauliflower liquid.
The end result will resemble a firm puree.
Combine the remaining ingredients into the large bowl and hand mix with a large spoon or whisk until thoroughly combined.
Spread the “dough” into either 1 large pizza shape or 2 small pizza rounds on a lightly greased pizza pan or cooking sheet.
Avoid spreading the “dough” too thin as the moisture will cause it the crack and pull away from rest of the dough, I like leaving mine about ½ inch thick.
Bake at 350 degrees for about 15-20 minutes, until the top is golden brown and firm to touch.
Take out of the oven and top with your favorite toppings.
Bake for another 10 minutes at 400 degrees or until everything on the top has warmed and melted.
Thinner crust: Simply spread the mixture to a thinner thickness. You may also turn over the crust mid way through the baking process to help “dry” out the bottom so both sides are “crispier” NOTE* be careful when flipping, this is a very fragile “dough” Nutrition information includes all on recipe (not for VEGAN recipe).
Serving size: 1 Calories: 250 Fat: 8 Trans fat: 0 Carbohydrates: 24 (net 10) Sugar: 3 Fiber: 14 Protein: 20 Cholesterol: 210